October 01, 2021 1 min read

Making your own homemade soup has never been easier thanks to the nutribullet Immersion Blender. Simply prep your ingredients and then blend. This recipe, in particular, is jam-packed with nutrition, making it an easy way to "eat" your veggies.

Ingredients

  • 2 tbsp Olive Oil
  • Zucchini, fresh – chopped into 1" pieces
  • 2 Leeks – chopped into 1" pieces (white and pale green parts only)
  • 1 cup Cauliflower, raw, chopped
  • 12 Garlic, clove – or one bulb
  • 1 Carrot
  • 1 Celery, raw
  • 1/Raw Onion
  • 1/2 tsp Salt
  • 1/2 tsp Oregano, dried – or 1 sprig fresh oregano or marjoram
  • 4 Basil
  • 4 Cup Vegetable Broth, low-sodium
  • 1 Bay Leaf
  • 1/4 tsp Thyme
  • 1/4 tsp Black Pepper, ground
  • 1/3 cup Nutritional Yeast

Directions

  1. Preheat oven to 180°C.

  2. Drizzle olive oil on zucchini, leeks, cauliflower and garlic bulb and roast at 180°C for 45 minutes.
  3. Finely chop carrot, celery and onion.
  4. In a 4 quart pot, add oil, chopped carrot, celery, salt and pepper. Sauté until soft.
  5. Add vegetable broth, marjoram (or oregano), and basil and bring to a boil.
  6. Add roasted vegetables to pot. Bring to simmer and turn off heat.
  7. Blend on LOW until smooth.